By Gierra Cottingham | LTVN Reporter/Anchor
I now know by heart how to make the best macaroni and cheese. To make the best dish, you must genuinely love the people you’re preparing it for. Love them enough to set ample time aside and to create an organized plan to begin the process. A rushed, cheesy macaroni dish will strip it of its best-tasting potential, creating only a tolerable, half-liked cooking reputation for yourself.
Before attempting any stovetop meal, get your water to a boil. Pull the pot, pour the water and crank it to high heat until you can see steam escaping the lid. As the sizzle starts to call the pasta shells’ name, gently pour them in and drive down the heat. Have patience while they soften, and meanwhile, stay focused and get ready to pour your pride into the next steps of potential perfect bites.
The cheese sauce is determined for yumminess through observation. It is preferably made of freshly bought heavy whipping cream. Consider this milky substance the pasta’s foundation — the roux for desirable flavor.
In a medium skillet, simmer a tiny handful of chopped onions before pouring the cream over low heat. Slowly throw in seasonings and periodically add portions of cheese. I equalize a mix of garlic powder, black pepper, light salt, red pepper flakes, honey and a dash of hot sauce, but add any spice that sounds good to you. Trust the process and allow the milk to soak your whipped ingredients as you stir. While the cheddar, parmesan, cream or American cheese blocks begin to melt down, decide if your flavoring is enough. There is no need to hesitate; simply create.
Thoroughly stir the in-progress cheese sauce, and as all the skillet content begins to liquefy, it is time. Pour your homemade macaroni roux over the previously prepped pasta shells in an oven-safe pan.
Preheat the oven to 350 degrees. Your tasks for the generous macaroni endeavor you sacrificed time for are concluding. Once the oven is up to temperature, cheese it up. Sprinkle shredded cheese on top of the prepared dish. Now, you are ready to bake the macaroni and cheese for 20 minutes, or until you peek and see a melted top layer of cheese. Spread the word: It is time to taste.
Keep in mind that after one bite, you won’t have a negative feeling in your mind. From draining the pasta shells over the sink to observing the lightly orange-colored, slightly thick cheese sauce, there is dedication to making the best macaroni and cheese.
